There’s never a wrong time for spicy cuisine, whether attempting to fight the freezing winter temps from the inside out or enjoying the hot summer days. Some folks simply cannot tolerate spicy foods, while a select handful with daring palates cannot get enough of them. The next mouthwatering sensation is always on the hunt for spicy thrill seekers. Do you believe you can endure the heat? From slightly spicy dishes that you will enjoy to scorching meals, appetizers, and sides that are sure to make you sweat, you’re in the right place if you prefer cayenne pepper, bell pepper, a paprika substitute, and also jalapenos.
Several methods to give your dishes a little spice, whether you prefer slightly spicy or tongue-burning hot. These fiery chicken recipes will put your taste senses on fire; if you can handle the heat, get a cold glass of water and get to the kitchen.
- Stuffed Buffalo Chicken
With this simple spicy chicken dish, you can breathe new life into bland chicken breasts. One of the best recipes is this one, with its creamy filling of blue cheese, cream cheese, Ranch, and bacon. But before it’s perfectly roasted, you’ll brush the entire thing with buffalo sauce.
- 4 boneless skinless chicken breasts
- ¼ teaspoon of kosher salt
- ¼ teaspoon of black pepper
- 1 cup of buffalo sauce
- Blue Cheese Filling
- ¼ cup of blue cheese, crumbled
- 8 ounces of cream cheese
- 1 package of dry ranch seasoning
- 3 strips of bacon, cooked and crumbled
- 2 ribs of celery, diced (optional)
- Set the oven to 350° F.
- Cut a 2-inch pocket into each chicken breast after seasoning with salt and pepper.
- Combine blue cheese, cream cheese, ranch seasoning, and crumbled bacon in a medium mixing basin.
- Incorporate the blue cheese mixture into each chicken breast. Use toothpicks to close the slit.
- Add chicken and buffalo sauce to the prepared baking dish (reserve some for basting at the end)
- Cook for 20–25 minutes or until 165°F is reached inside.
- Spicy Chicken Cacciatore
The ideal side dishes for this flavorful dish are spaghetti or polenta. Make soup from leftovers by shredding the chicken and adding it to a pot with the sauce. You should slice zucchini and carrots and add unsalted chicken stock. Simmer until vegetables are soft.
- ½ cup of all-purpose flour
- 8 chicken thighs without skin and bones
- 1 tablespoon of olive oil
- 3 cups of chopped onion
- 2 cups of chopped red bell pepper
- 6 garlic cloves, minced
- ½ cup of dry red wine
- ½ cup of tomato puree
- 2 tablespoons of capers
- 1 ½ teaspoon of crushed red pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of black pepper
- ¾ teaspoon of salt
- 1 (14.5-ounce) can of unsalted petite diced tomatoes, undrained
- ¼ cup of chopped fresh parsley
- Chicken should be dredged in flour and then shaken off the excess.
- You should heat a giant skillet at medium-high. Add oil and stir—Cook for 4 minutes on each side or until browned after adding half the chicken. In a 6-quart electric slow cooker, add the chicken. Apply the same steps to the remaining chicken. Heat to a medium setting. Add the bell pepper, onion, and garlic and cook for 4 minutes. Wine is added; bring to a boil—Cook for two minutes. Add the bell pepper combination, tomato puree, and the following 6 ingredients (through the chopped tomatoes) to the slow cooker. Chicken should be tender after 4 hours of cooking on low with the cover on. Add parsley as a garnish.
- Spicy Thai Basil Chicken with Egg
This recipe is excellent spicy fast food for lunch or dinner. The dinner is made with eggs. Right now, everyone is very captivated by this dish! It tastes great when served with tomato and cucumber slices.
- 2 eggs
- 1 ½ cups of cooked white rice
- 2 Thai chili peppers, or, as desired, more.
- 2 cloves of garlic, peeled, or more to taste
- 1 half of a chicken breast, chopped into bite-sized pieces
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of white sugar
- 14 leaves of Thai basil
- Cooking Spray
- Cook and stir eggs in a skillet coated with cooking spray over medium heat for about 5 minutes or until they are scrambled and set. Add eggs to the rice after dividing it between two bowls.
- Use a mortar and pestle or a food processor to combine the garlic and Thai chili peppers for grinding.
- Cook and stir the pepper-garlic mixture over medium-high heat for about a minute or until it is fragrant and the garlic is golden brown. Coat a skillet with cooking spray. Add the chicken; heat and stir for 3 minutes, or until the chicken are roughly halfway done.
- Chicken should no longer be pink in the center after about 3 minutes of additional cooking and stirring after adding soy sauce, oyster sauce, and sugar. For 10 seconds, whisk in the basil. After taking the skillet off the heat, stir the mixture until the basil is wilted. Spoon the mixture over the rice and the egg.
- Baked Jamaican Jerk Chicken Wings
Whether you prefer gently spicy or scorching wings, you must try this recipe. These Jamaican jerk chicken wings are to die for, no matter how spicy. They are simply irresistible and crispy, and juicy. It has a distinctive flavor profile because of the combination of spices, peppers, and sugar. They are simultaneously sweet, salty, flavorful, smokey, and peppery.
- ¼ cup of cane vinegar or distilled white vinegar
- 6 scallions
- 1 to 3 Scotch bonnet or Habanero peppers, with the stems, removed
- 1 tablespoon of vegetable oil
- 1 tablespoon of chopped fresh/dried thyme
- 2 teaspoons of allspice berries or 1 teaspoon ground allspice
- 2 teaspoons of ground cinnamon
- 1 ½ teaspoon of kosher salt
- 1 teaspoon of grated nutmeg
- 1 teaspoon of brown sugar
- 1 teaspoon of freshly ground black pepper
- 3 pounds of split chicken wings
- Except for the wings, combine all the ingredients for the Jamaican jerk sauce in a mortar and pestle and mash until smooth. Alternatively, you may combine the ingredients in a blender and puree them into a thick, smooth paste. There should be around 3/4 cup of sauce.
- You should thoroughly coat chicken wings with the remaining 12 cups of jerk sauce after setting aside 14 cups of it. For three hours to overnight, cover, and chill.
- 450°F should be the oven’s preheated temperature. Use parchment paper or a baking sheet, lightly oiling it. On the pan, arrange the chicken wings with the skin facing up. After 35 minutes of baking, remove the branches from the oven and baste them with the remaining 14 cups of jerk sauce when the wings are crispy and lightly browned. Once more, bake for 15 more minutes in the oven. Serve instantly.
- Spicy Orange Chicken
The sweet orange, hot chilies, and Asian sauces in this Spicy Orange Chicken are the same as those in its take-out sibling, Orange Chicken. Making this without oil will produce a much lighter and more delicious dish.
- 1 cup of orange juice
- ⅓ cup of brown sugar
- ⅓ cup of rice vinegar
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of fresh ginger root, grated
- 1 teaspoon of crushed red pepper flakes
- 2 pounds of skinless, boneless chicken thighs, cut into chunks
- 1 bunch of green onions, sliced, white parts and tops separated
- 1 fresh jalapeno pepper, sliced into rings
- 2-inch pieces of one red bell pepper, cut into one.
- ½ cup of sugar snap peas
- 4 cloves of garlic, minced
- 2 tablespoons of grated orange zest
- 1 bunch of cilantro leaves for garnish
- In a sizable bowl, combine the orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes.
- Chicken pieces should be added and thoroughly coated. Wrap the bowl in plastic wrap and marinate for an hour in the fridge.
- Take the chicken out of the fridge and thoroughly drain it in a strainer while saving the marinade.
- You should heat a sizable nonstick skillet very quickly. For 2 minutes, cook the chicken while stirring it; drain off any extra liquid.
- Cook and toss the chicken for 6 to 7 minutes, or until it caramelizes.
- Add the orange zest, white sections of the green onions, and garlic; simmer and stir for 2 to 3 minutes.
- Add the first half of the marinade. Simmer for 3 to 4 minutes, or until reduced and thickened.
- Add sugar, snap peas, bell pepper, and jalapeño pepper; stir-fry for 2 minutes, or until veggies are heated.
- After adding the green sections of the green onions, stir for one minute.
- Get rid of the heat. Serve with cilantro as a garnish.
Chicken is simple to prepare, rich in protein, and has such a mild flavor that it readily accepts seasonings, rubs, or sauces. These chicken recipes listed above also call for hot and spicy ingredients. Why are you holding out? If you enjoy the heat, gather your ingredients and get cooking!